broccoli muffins | Imamother

greenfire ↓

Thu, Oct 28 2010, 11:30 am

http://www.etsy.com/storque/sp.....0354/

Ingredients
12 trimmed broccoli florets (each one should fit into a muffin cup with room to spare)
275g (1 cup and 2.5 tbsp) butter, softened
50g (1/4 cup) sugar
4 large eggs, at room temperature
300g (1 1/4 cup) flour
1 tsp. baking powder
1 tsp. turmeric
1/2 tsp. cayenne pepper
1/2 tsp. salt
60g (full 1/4 cup) strong cheddar cheese, grated

Instructions

1. Preheat the oven to 180°C/350°F. Bring a pot of water to the boil and blanch the broccoli florets for 3 minutes. Rinse well in cold water to stop the cooking, then dry each floret well with paper towels and set aside.
2. Beat the butter until soft and creamy, then add the sugar and continue beating until fluffy. Add the eggs one at a time, beating well after each addition. Mix together the flour, baking powder, turmeric, cayenne and salt, and beat this into the wet ingredients as well. Finally, fold in the grated cheese with a spatula.
3. Place one heaping tablespoonful of batter in the bottom of each muffin case, then tap the tin against the counter to spread batter out. Stand a single floret in each muffin case, and top with the remaining batter, dividing it evenly between the cases. Spread the batter over the top of each floret roughly, but don't worry about it looking perfect.
4. Bake the cakes for approximately 30 minutes, until golden brown and hard to the touch. While baking, some butter will bubble up around each cake — you can mop this up with paper towels if you like, but don't worry too much about it. Allow the cakes to cool completely on a wire rack before serving, but do try to eat on the same day.

↑ greenfire ↓

Thu, Oct 28 2010, 11:34 am

now after I've tried this precise recipe ... here's my take ...

it makes exactly 12 shock

that never happened in a recipe
they were simply gorgeous - served cut in two
too oily and NO I don't use butter (cut some out)
too sweet I would eliminate most of the sugar
I would add some garlic powder & black pepper and more salt (and I'm not a salty person)

they were FUN to eat Tongue Out